5.08.2012

Conflict of Interests

This weekend while up at the cabin we made a cookie I have been craving for weeks.  Kingla.  We made two batches of it since I knew I would go through it too fast, we usually do.  Course I usually give away most of it.  This time I was determined to keep it all.

This time I can't share, but I also can't say no.  So it provides an entertaining conflict of interests.

Mistake #1 - I carried one of the bags containing 1/3 of the cookies in to the house visibly.  My dear friend's eyes zeroed in on them, almost as much as mine do.  I'm sure she asked but she didn't even have to.  Seeing the look on her face I couldn't deny her.  With only a little reluctance I handed over the bag.  Her friendship means THAT much to me, and the fact that she is an AMAZING cook and if she likes something I have made then by all means have at it.

Mistake #2 - The bag containing the majority of the cookies came to work with me yesterday which itself it not a mistake but leaving the bag out where coworkers can see, that's an issue.  I have made these cookies for my coworkers before so they know what they're missing.  One of my coworkers asked for some and since I can't say no she helped herself. ::sigh::  I wasn't there to monitor how many she took but I think it was only one so I can't be too upset.

I offered some to two other coworkers because they are two of my favorites (tee hee).  They should know there was quite an internal struggle to share.  They no doubt saw it on my face which is why they opposed the required 3 times according to Minnesota decorum before accepting.

Mistake #3 - Talking about them now.  What have I done!  Now you all know and will surely hold me hostage until I hand them over.  Let me just remind you that I am 17 weeks pregnant and kringla appears to be the base for my food pyramid at the moment so, you know, bring it on and all that.

Or, I could just give you the recipe and you could give it a go yourself.  I think that sounds much better for everyone.

Kringla
2/3 cup Sugar
1/2 cup Shorting
2/3 teaspoon baking soda
a pinch of salt
1 can evaporated milk (12 oz can) (sour with vinegar)
3 1/2 cups Flour

When I make them, I throw everything in one bowl and mix away.  Of course you want to add the flour slowly because it gets really doughy.  Nearer the end its almost easier to just use your hands to mix it but be sure you have lots of flour on your hands or you will get covered and become one with the dough.

Once its good and mixed, take a small bit and roll it into what my kids refer to as a "long worm."  Make sure your rolling area has flour and your hands are covered in flour (hint: counter tops need less flour, cutting boards need more. I prefer cutting boards).  Roll into a pretzel shape (pictured below) and place on baking sheet.  Bake at 350 for about 10 minutes until they just start to golden.  They don't need to bake long at all and can be devoured immediately.

Obviously I love these cookies but my love for them grows when I know there are no eggs so my kids can nibble at the dough a bit and I'm not super worried.  These cookies aren't extremely sweet either which is another reason I love them so much and I've found many others that appreciate them for this quality as well.  Lastly, my kids don't even like them.  They love making them but once they're made they are ALL mine!  Well, unless I share with my friends and coworkers.

So, go make your own batch and enjoy with your favorite cup of coffe.  They make for a great breakfast.


Now you have no reason to steal mine!

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